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What's for dinner #240 - it's FINALLY summer here! [through Aug 26, 2013]

we finally got a good few days of nice weather here in San Francisco - sunny, mild temps, warm enough to take off a wrap. i know, i know... you poor swelterers are cursing me under your breath. Just be very grateful i didn't link to Seasons in the Sun....

What are you cooking, as we move into the penultimate days of summer (*sob*)?

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  1. Cooked quite a bit this weekend, mostly non-worthy of mention, for the Oldster (salmon cakes, bockwurst with an onion gravy, crispy milanesa of veal), but tonight's dinner was quite good and fun.

    the molasses/bourbon marinated and glazed pork brisket bones were a hit - we loved the boozy, fatty flavors. what a revelation - we like booze, we like meat! alongside were salt-crusted potatoes with a salsa verde made of olive oil, cilantro, scallions, red wine vinegar, lemon juice, and a little bit of salt (since the spuds already had so much.) loved these taters. also made early girl tomato/basil/garlic bruschette with crispy 4505 Meats bacon (sauteed slices of italian baguette in the bacon fat and some olive oil), and a simple salad of romaine hearts in a sherry vinegar and fresh dill vinaigrette.

     
     
     
     
    4 Replies
    1. re: mariacarmen

      That looks lovely! I love bourbon and meat together.

      1. re: mariacarmen

        "the molasses/bourbon marinated and glazed pork brisket bones were a hit" - How could it NOT be?

        Everything looks amazing - even that green stuff with the salt potatoes (although I wouldn't have eaten the green stuff!) But the bruschetta - wow - looks SO good!

        1. re: LindaWhit

          Thanks! and i actually would have made the green stuff with parsley instead, LW, if i'd had any on hand.

      2. Last night I fixed:

        Two grill-roasted chickens (which took about an hour longer to get to temp than the recipe said they would >:( )
        Roasted Brussels sprouts
        "Grilled" garlic-parmesan corn (ended up boiling it because the chickens were hogging the grill longer than expected)
        (baked beans and salad brought by my mother and fmil)

        Plum hazelnut torte for dessert

        I'm glad I made two pounds of the Brussels sprouts instead of one. They were the most popular thing on the table, which surprised me.

        I have a question about grinding nuts, if anyone's up to answer. For the torte, I was supposed to roast the nuts for 10-15 minutes, cool, and then grind fine. My results were very moist, when I was expecting a powder. After adding it to the flour, I had to spend 30 minutes with a sifter getting all of the lumps out.

        Did I not roast them long enough? Would I have been fine just ignoring the lumps and adding it to the wet ingredients? I don't bake often, so I'm not sure if that's something that would have worked itself out or what.

        2 Replies
        1. re: Kontxesi

          The only thing I can think of re: the nuts, Kontxesi, is that they weren't cool enough? Also, hazelnuts have a higher fat content, so maybe the grinder was too full?

          http://www.epicurean.com/articles/hea...

          "When grinding hazelnuts, it's important to avoid packing the food processor. "The more you put in it, the more likely you are to get something that looks like peanut butter," Laslow warns."

          1. re: LindaWhit

            It was only 3/4 cup nuts in a 9-or-so-cup processor, so that definitely wasn't the problem. The pan was still a little warm when I removed the nuts, so maybe that was the issue.

            I'll let them cool longer next time. Thanks. :)

        2. I was visiting my mom for the last 2 weeks, so didn't have an opportunity to cook a thing (she would consider it insulting if I didn't want to eat her food!). Last night was the first time in a while that I was in the kitchen.
          Decided on a prawn curry and spicy rice. Had never made one before, and I was pleasantly surprised by how it had turned out. Delicious! I used my sister's trick of adding finely diced gemsquash in the curry to flesh it out - upping the veg count and thickening the curry while adding a nice taste. Will definitely add this one to the memory banks for a repeat.

          1 Reply
          1. re: haiku.

            I made my first curry dish yesterday as well which I must say turned out great and my first thought was also-add this to the memory bank. I'm glad it worked out and you're back in the kitchen.

          2. We are back from our long pig roast weekend. Had a great time! SO's dad and stepmom were hosting at their cabin in Pinedale, WY, which is about an hour south of Jackson Hole, and had a friend come by to help with the pig (135lbs!), so I got to learn from him how to cut the pig down and season for the best results. I also was in charge of carving the entire hind quarters and the shoulders after cooking was completed. Since I was helping him, I also got to munch on the cheek meat... cook's treat! I also came home with 6lbs of mostly shoulder meat. The actual meal was a potluck but I was so full from "cook's treats" I didn't eat too much... someone did bring a great mac n cheese, and my cookies were a hit. Oh and I also tried some moose sausage that morning with breakfast, it was tasty.

            On Friday night SO's mom (mom and stepdad and his dad and stepmom all get along) cooked up a ton of tequila lime chicken, a tasty mexican rice casserole, refried black beans and the usual chips and salsa, so I also came home with about 2lbs of leftover tequila lime chicken.

            So, WFD this week? Well, leftovers. In as many forms as I can come up with. Last night it was quesadillas with some of the tequila lime chicken with the leftover rice. Today's lunch is a pork sandwich with homemade BBQ sauce (made by the guy who butchered the pig...he also made homemade green chili but that didn't last long!) and more rice. Tonight I think I'll do something with the pork and a tortilla... maybe even just more pork mixed with BBQ sauce wrapped in a tortilla... have lots of laundry to do!

            If anybody else has some ideas for my chicken and pork, I'd love to hear them. I'm already planning on some pork enchiladas later on in the week.

            3 Replies
            1. re: juliejulez

              That is some fine eating, julie!

              These threads might help with the leftover pork shoulder. Is it on the bone or off? You could make pork stock if on the bone. I put away some pork stock from a shoulder I used for shredded BBQ pork, and it adds a very nice flavor to fried rice or even just regular rice (subbing 1 cup pork stock for 1 cup water).

              And I *love* the soup idea from the 2nd and 3rd links. With white beans, vegetables, and various herbs, it would freeze nicely for winter eating.

              http://chowhound.chow.com/topics/702671
              http://chowhound.chow.com/topics/784868
              http://chowhound.chow.com/topics/284764

              1. re: LindaWhit

                Thanks for the links! It is off the bone, so no stock (but I'll keep that in mind for next year...bring home the bones!)

              2. re: juliejulez

                I like my leftover pulled pork to top polenta with cheese, salsa and sour cream.

              3. Beef tri-tip is thawing in the fridge for tonight's dinner and will get a commercial spice rub then simple grill outdoors. Sides will be fresh sweet corn, yelllow tomatoes from a friend's garden, grilled mushrooms, heated dinner rolls. Minimal spices/sauces -- just the flavors of the fresh food.

                21 Replies
                  1. re: MidwesternerTT

                    The grilled tri-tip sounds great. I picked up my first tri-tip last weekend which is cozily sitting in the freezer until this weekend. I'm excited to try it although we don't have a useable grill at the moment so it'll have to be a stove adventure.

                    1. re: fldhkybnva

                      fldhkybnva - Enjoy -- My earlier "research" on tri-tip came up with a few especially good-sounding oven recipes from fellow CH's. I've only made a terriyaki- inspired one in the oven, so far. You might enjoy reading them and the full discussions surrounding.

                      a terriyaki one
                      http://chowhound.chow.com/topics/4636...

                      a soy ginger whisky marinade

                      http://chowhound.chow.com/topics/1115...

                      and a fennel garlic rosemary rub

                      http://chowhound.chow.com/topics/4636...

                      1. re: MidwesternerTT

                        I respectfully disagree with the recipes above. TriTip needs salt, pepper, garlic powder and maybe some paprika. The flavor of the meat is masked by marinades and fancy rubs. We sometimes chop some rosemary into the mix, but the basic recipe is a winner for us, every time [and steaks are grilled almost weekly. It's my favorite cut of beef.]

                        1. re: nikkihwood

                          Also great to know. Are you implying the flavor is subtle that marinades cover it or that it's so flavorful that it doesn't need a marinade? I been noshing on a lot of skirt and hanger so used to a pretty beefy steak these days.

                          1. re: nikkihwood

                            Personally, I think that garlic powder masks the flavor of everything! We use garlic.

                            1. re: roxlet

                              Actually, Roxlet, I agree, but garlic powder is in the traditional Santa Maria tri tip 'mix. I sometimes marinate a tri roast in crushed garlic and a little oil.

                            2. re: nikkihwood

                              Agreed here. I make tri-tip all the time, at least once a month during the summer, and all I ever use is Montreal Steak Seasoning. I've tried other marinades, seasonings, etc, but Montreal by far is my favorite. Not to mention easy :)

                              1. re: juliejulez

                                Awesome, thanks. Any thoughts on the flavor? Is it more in line with the flavor of a sirloin or more hearty like a flank or hanger? I know it' usually the size of a small roast but I've seen a few which are around 1.25-1.5 lbs. Can I cook it on the stove top and finish in the oven?

                                1. re: fldhkybnva

                                  I think it has more flavor than sirloin. I've never had flank steak that hasn't been marinaded or seasoned, and I don't think I've ever had hanger outside of a restaurant so I can't comment on that. The tri-tips I get at Costco are usually 24-32oz.

                                  You can do it on the stove and finish on the oven, I used to do that when I lived in Chicago with no outdoor space. It won't give you the same results as grilled, but it's still good. They also sell tri tip steaks so you could try that route (just cut the steaks yourself if your store doesn't offer them), and it might work better for your stove/oven method instead of doing it whole.

                                  1. re: juliejulez

                                    I did ponder the steak idea but the didn't know if it would work as you cut them crosswise right so they could be as thick as you wanted but quite narrow right? Or would you butterfly it in half with knife parallel to the roast to make steaks of the same length as the original roast but thinner?

                                    1. re: fldhkybnva

                                      This is basically what the ones at Costco look like: http://www.grasslandbeef.com/catalog/... so it looks like they're cut straight across the roast... so some would be smaller than others because of the shape of the original roast. I don't think I've ever seen them butterflied.

                                      1. re: juliejulez

                                        Thanks for the picture, I'm excited to give it a try.

                              2. re: nikkihwood

                                nikki - but when you bake in the oven do you still omit other seasoning? Grilling adds its own layer of flavor, so I agree that simple works very well - the commercial rub I used had sugar & a list of spices, but seemed like too much (meat was good, just not great -- that didn't slow us down much!). The last rub recipe is pretty much what you suggested with fennel in place of pepper/paprika.

                                1. re: MidwesternerTT

                                  Hi, MidwesternerTT -- we do not oven bake it, we only grill steaks and roasts.I totally forgot about oven roasting, apologies.

                                  I'm a Southern Californian, and I've been to traditional Santa Maria barbecues - hence the comment. The seasoning, combined with the grilling technique that 'traditional' uses, produces a sublime result. And you can pretty much replicate it on a home grill with the simple seasonings.

                                  I think that if we were to roast in the oven, the last link, with the fennel and rosemary, would be the way to go.

                                  To me, Tri Tip is the most flavorful cut of beef. You can keep filets, tops,even ribeyes -- gimme me my tri , please!

                                  1. re: nikkihwood

                                    Have you tried hanger, flat iron or skirt? Pretty flavorful IMO.

                                    1. re: fldhkybnva

                                      Yes, and thank you for mentioning them - and I like them all. But I ** love** Tri Tip.

                                      In answer to your post below, I believe that grilling whenever possible is the way to go!

                                    2. re: nikkihwood

                                      It seems like grilling is highly recommended here? Maybe I can convince SO to pull the grill back out or just do it myself :)

                                    3. re: MidwesternerTT

                                      As for using the oven, I do a nice broil, not bake. Cut thinly on the bias and use any leftovers for french dip. Seasonings are just s&p for us. It lets the meat flavor shine.

                                2. Last night's dinner was my first attempt and IMO success at curry. There was nothing calling my name at the seafood counter. I really wanted seafood but when none of the fish is particularly interesting it's not worth $15-$20/lb. I spotted mussels and they seemed like a great idea. I love mussels and I'm not sure why we don't make them more often, super inexpensive, easy and delicious. I usually steam them with lemon, garlic, butter and wine but I was stuck on the phone with my mother in the store and sort of wandering around listening to her never-ending chatter when I happened upon curry powder. I've never made anything curry or anything resembling Indian or Thai food before but I left the store with curry and coconut milk and an idea for curry mussels. Well, it worked and I'm so delighted! The mussels were absolutely delicious and I will definitely be attempting more Indian food in the future.

                                  The final dish was steamed mussels and shrimp with yellow curry, coconut milk, leeks, and garlic with cilantro chicken sausage and asparagus throw in the mix because they were in the fridge and needed to be used up.

                                  A few observations:
                                  Mussels talk - I sorted the mussels and then prepared the other ingredients and to my surprise they make quite the array of noises. Take, the kitten, and I were quite surprised by all the clicking, sighing and chattering.

                                  Call me stupid, but to my surprise, coconut milk is quite mellow and not very coconut-y IMO, albeit delicious.

                                   
                                  31 Replies
                                  1. re: fldhkybnva

                                    Welcome to the curry realm, fldhkybnva! You are going to love it here. If you want to try Thai curries at home, keep an eye peeled for Mae Ploy brand curry paste. I always have a tub of it in the freezer. It tastes better than the other commercial brands (not that I've tried them all but I was told this by a Thai national) and you can scoop out as much as you need as it doesn't freeze solid. It's especially good with white fish but I use chicken too.

                                    As for coconut milk (yum), try it in a cream soup sometime instead of well, cream. I do a carrot one with Thai notes that is so tasty and freezes really well.

                                    1. re: grayelf

                                      Thanks for the recommendation. I'm excited to try out the different curries, I have no idea what distinguishes them or even how Thai is different than Indian.

                                      1. re: fldhkybnva

                                        Once you've decided on what Thai curries you like, I can share a few recipes. They're really easy to make at home.

                                        1. re: alliegator

                                          A curry recipe swap would be such fun!

                                          1. re: alliegator

                                            After a quick search to figure out what I've eaten, it seems I've always liked yellow curry with red curry a close second. Any suggestions?

                                            1. re: fldhkybnva

                                              I don't know a lot about Indian curries, but the yellow Thai curry that most people favor is Mussaman.
                                              I use this recipe for paste:
                                              http://www.thaitable.com/thai/recipe/...
                                              That whole website is a gem, and anything I've made from it has been Thai exchange student approved.
                                              Red Thai curry is my favorite. I have my own recipe that I got in Thailand, it's filed in a box in the garage. I just wrote on my hand to have mangator bring it in for me when he comes home so I won't have to hop around all the boxes.

                                              1. re: alliegator

                                                Red Thai Curry is my favorite too so I'll also be awaiting your recipe :)

                                                  1. re: alliegator

                                                    Here ya go, Red curry paste (which will look less red than Mae Ploy)---
                                                    -Fresh red bird's eye chili – 6
                                                    -Kaffir lime leaves – 1 to 2 tsp
                                                    -Lemon grass – 2 2-3 inch inner stalks
                                                    -Shallots – 4
                                                    -Coriander root or stems – 2 tbsp
                                                    -Galangal – 1 inch
                                                    -Garlic cloves – 3
                                                    -White pepper powder – 1/2 tsp
                                                    -Fresh turmeric (optional, I don't use) – 1 tsp
                                                    -Shrimp paste – 1/2 tsp
                                                    I basically like to finely chop all of this and make it in the mortar and pestle, toughest ingredients first and shrimp paste last. The Galangal over standard ginger makes a difference, isn't always handy, so sub out whatever you need.
                                                    If either of you get around to making it, I'd love to know what you think!!

                                                    1. re: alliegator

                                                      Awesome, thanks so much. Hopefully I can find the ingredients. I'm sure H Mart and Wegmans will help out.

                                                      1. re: alliegator

                                                        Have you tried any packaged pastes like Mae Ploy?

                                                        1. re: fldhkybnva

                                                          I've tried several, Mae Ploy is by far the best, imho. I just like to prepare the paste better because you can tinker a bit, and the individual flavors come through a little better.
                                                          H Mart should have all that stuff. Kaffir lime leaves are usually the toughest to come by, so I gave up and got a tree a couple of years ago!

                                                          1. re: alliegator

                                                            Agree re the tinkering being a reason to make your own. Packaged Thai curry pastes can be freaking hot and if you're new to curries, might be a bit much. But I'm inherently lazy, so hello Mae Ploy (it really is the best I've tried, a point brought home to me when there was a shortage of it and I tried several other brands).

                                                            1. re: grayelf

                                                              If I'm not sweating it's not spicy enough so hopefully not too hot. In fact my local Thai place has a rating system by number of peppers and they used to question me for a good 5 minutes until they realized I was serious.

                                                              1. re: fldhkybnva

                                                                Sounds like you are good to go with Mae Ploy!

                                            2. re: fldhkybnva

                                              Wow so many good ideas, thanks to all! I seem to latch on to ideas and then it gives renewed culinary creativity so this is great as all of my planned cooking ideas for the summer have been checked off the list. Does anyone use broth or something else instead of coconut milk?

                                              1. re: fldhkybnva

                                                Well, if you'd like to sweat without coconut milk you can look up Jungle Curry recipes. They come from Northern Thailand an are made without the milk and can be dry or brothy. I've only made it maybe twice, and don't have a stand by recipe that I love. There are quite a few out there floating around, though. It's quite different and very flavorful!

                                                1. re: alliegator

                                                  Aha, you're on to something. I actually came home tonight and SO had a list of Jungle Curry ideas. It seems interesting...I think we might give it a shot but that coconut milk is also super delicious, but I guess nice to have a few to go to.

                                                  1. re: fldhkybnva

                                                    A little variety is always nice!! I personally prefer the drier variety, I think the flavors are a bit more clear and bright. I found this on a google search that's a good version of a David Thompson recipe.
                                                    http://thelemursarehungry.wordpress.c...
                                                    And if you're missing coconut milk, you can serve it up with some mango and sticky rice for desert!

                                                    1. re: alliegator

                                                      Thanks, this looks perfect. I think I'll toss in Thai basil and either serve over greens with a chilling buttermilk or yogurt dressing or with mushrooms.

                                                      1. re: alliegator

                                                        *dessert, that is...
                                                        Nobody wants a desert in their mouths after a dish of curry :P

                                                        1. re: alliegator

                                                          I have had a desert in my mouth before. It was after I smoked a joint though, not after curry. ;-)

                                                          1. re: suzigirl

                                                            Add some curry to the mix, we all need some spice in life right?

                                                            1. re: fldhkybnva

                                                              Oh, dear god, that just made me have like a phantom flavor in my mouth that makes me want to go drink a bottle of mouthwash and brush with Clorox!

                                                            2. re: suzigirl

                                                              Baa-hah-hah-hahhhh!!! Nicely played, suzi. :D

                                                              1. re: LindaWhit

                                                                Why thank you. I wanted to tell you I found the sparkling blood orange drink at my local Sweetbay. Cannot wait to have it in a cocktail tonight. Thanks for sharing.

                                                                1. re: suzigirl

                                                                  I might do that myself. Was supposed to go out, but it's been a helluva day at work and I'm not much in the mood for socializing with friends *or* driving into the city.

                                                                  1. re: LindaWhit

                                                                    Sounds like we will be having cocktails together tonight. Cheers. Sorry you had such a hard day.

                                                            3. re: alliegator

                                                              Thanks for the giggles. I'm sitting at the car dealer getting new tires so appreciated some entertainment other than day time soap operas.

                                                              1. re: alliegator

                                                                I am quite obsessed with buttermilk and had an idea for a buttermilk dressing in my head for the next day or so but since we're making curry likely I thought I'd pair them. I imagine since these recipe soften include yogurt and other ingredients with a dairy sour note it might be OK. Do you think buttermilk would pair well?

                                                                1. re: fldhkybnva

                                                                  I've never tried it, but I imagine it would be just fine.
                                                                  If you do go ahead with it as planned, please let me know how it goes!

                                                    2. What was supposed to be a quick and easy dinner has turned into a four course feast.

                                                      To start - a quinoa & cauliflower salad (bought) with herself's sourdough

                                                      To follow - pork chop, green beans, salsify (tin - bought back from French supermarket)

                                                      Further follow - cheese (Red Leicester) & more bread

                                                      To finish - stewed gooseberries & cream

                                                      2 Replies
                                                      1. re: Harters

                                                        I've never tried salsify. How would you describe the flavour?

                                                        1. re: Frizzle

                                                          It was very bland. A mild taste or, erm, just something savoury. I know it's supposed to have a slight taste of oyster but, in truth, I didnt get it. I don't think I've ever eaten the fresh vegetable so am not sure how the tinned stuff compared.

                                                          It was sort of reminiscient of tinned asparagus and how that's a much muted flavour of fresh.

                                                          I reckon next trip to France, we'll stock up on more of other things than this. Although I now have to find some of the fresh - don't think I've seen it in the supermarkets (although I'll post a question on the UK board to see if anyone has come across it).

                                                      2. Our overnighter to Sedona was really enjoyable, but maybe not necessary as the temperatures here in the valley didn't top out as high as was expected. No skin off my back.
                                                        Saturday night I had a wonderful filet au poirve with scalloped potatoes and sautéed spinach. I'll go back to Sedona just for that meal!
                                                        Arriving home last evening at about 6, I just did brats on the grill with chips and crudités.
                                                        And I finished it all off by breaking my toe after dinner while stumbling around trying not to step on the ancient little dog.
                                                        No need to amputate, but I do need to stay off my feet for a bit, so the food around here will suffer. Pizza coming shortly for lunch, god only knows what'll be for dinner.

                                                        18 Replies
                                                        1. re: alliegator

                                                          Ouchies!! I hope the toe heals quickly, broken toes can be a bugger to deal with.

                                                          1. re: fldhkybnva

                                                            Thanks! It's the staying off it that's gonna drive me nuts. I mean, it's my foot! I'm getting grouchy already ;)

                                                          2. re: alliegator

                                                            Yikes, nothing worse than a broken toe! Heal fast

                                                            1. re: alliegator

                                                              Ouch! I hope it heals quickly for you.

                                                              1. re: alliegator

                                                                Oh no! I broke mine years ago stepping around a very old silver Shepard in a hallway with an ancient phone jack that jumped out and broke my pinky. Maybe you have one of those pills from the dentist kicking around? Elevate foot and bend elbow frequently.

                                                                1. re: alliegator

                                                                  OUCH! Hope the little piggy heals quickly, allie!

                                                                  1. re: alliegator

                                                                    Ouch, hope it gets better quickly! It's tough to stay off your feet!

                                                                    1. re: alliegator

                                                                      Thanks, all. Not hitting the store and cooking will drive me batty, but so it goes.
                                                                      But look what I can read about while I wait--comfort food. It came this weekend :)

                                                                       
                                                                      1. re: alliegator

                                                                        cute tootsies! Love the bow. And even thought you can't cook you can at least flag all the recipes you want to try!

                                                                          1. re: roxlet

                                                                            Why, thank you! But truth be told, I got boredom!
                                                                            Dinner will be the spectacular gyros from a place a few blocks away. I don't know what is happening with their tzatziki, but it is beyond fabulous. And the lettuce, onion, and tomatoes cannot be beat for freshness.
                                                                            A vodka tonic is starting the evening off nicely, because I declined the pain pills. And my lovely neighbor brought me a bunch of colorful bandana things to hack up from a craft store when I explained my "ugly" dilemma :)
                                                                            Hey, all that gauze would get chucked, I can wash and re-use.

                                                                        1. re: alliegator

                                                                          ai!!!!! your poor toe!
                                                                          i had a teensy tiny chip fracture in my foot last year and had to wear a boot! hope you have much less of a hassle.

                                                                          1. re: mariacarmen

                                                                            I should be alright if I keep it rigged up like this and stay off it which is killing me already. It's a hairline meta-something at the base, like where it joins the foot. I'm too lazy to get up for the papers.
                                                                            I will actually follow their instructions and lean here over the end of the couch reading lovely food type things and pray to the powers that be that the thing heals quick. I can't taste all of Lisbon next month if I'm dragging the stupid foot behind me!

                                                                            1. re: alliegator

                                                                              oh man - your trip! yes, stay off it, follow dr's orders to a tee!

                                                                              so hope you heal fast.

                                                                              1. re: mariacarmen

                                                                                what she said'
                                                                                Lisbon walk-ability is priority to cooking now:)

                                                                          2. re: alliegator

                                                                            What is it with WFDers and busted feets/toesies this Aug? My technicolour foot and I salute you from Vancouver and feel your pain and boredom. Pretty sure that I strained a ligament and didn't break anything which is good though I know it's the tissue damage that takes the longest to heal, so take it EASY and do TONNES of physio, even if you think it's silly. Take it from an old elf who broke both bones just above her ankle decades ago and still gets edema and pain because of not doing the correct exercises :-(.

                                                                            1. re: grayelf

                                                                              Ach, i just started PT today for my hip. I let my fall in December go untreated and i'm still gimpy. grayelf knows of what she speaks.

                                                                              1. re: grayelf

                                                                                My wacky foot I and salute you back. And we will heed your wise advice, because while I can be quite the impatient little turd, I do like good healthy piggies. Especially because I love to run so I can eat everything I want.
                                                                                Properly healed=morning runs=tasty eatin'!

                                                                            2. The last of our houseguest are gone. The beds are stripped. Laundry is done, the tables/chairs returned to their rightful owners. There is peace and quiet. And I am officially sick of BBQ.

                                                                              WFD tonight will either be omelets at home or dinner a favorite italian place, Bellas. I could go for either a thin crust pizza or a salad and their fabulous eggplant rollatini. The boy was at camp all day so the decision will be based on his cleanliness and tiredness quotient.

                                                                              2 Replies
                                                                              1. re: foodieX2

                                                                                Eggplant rollatini is definitely a dish I'm long overdue to tuck into!

                                                                                1. re: alliegator

                                                                                  Theirs is quite good and even though it read a little "fall" I know it will hit the spot!

                                                                                  The boy was somewhat clean at pick up so home to feed the poochies and then off to Bellas we go!

                                                                              2. Hey MC, I think we got your old weather here- it's overcast and cool. Not beachy or sunny like they said. Wrap weather just when I was going to shave my legs and go to the lake.
                                                                                Last night I found some yellow goop in the freezer- mac and cheese with ham- so that was perfect with the lovely florets of broccoli from the farmers market. Had a glass of wine before dinner at one of the locals- brand X chard in a bar with walls of dead animal heads isn't going to make it plus they had a welcome mat out for the evil empire. Gotta find another place to drink. Tonight I'm really making the chili over brown rice and having it with some California red on my own front porch. We had company again today- the four legged kind. Trapper Brian has been called.

                                                                                 
                                                                                3 Replies
                                                                                  1. re: Berheenia

                                                                                    Holy crap!!
                                                                                    That is a formidable beast.

                                                                                    1. re: Berheenia

                                                                                      that beast is HUGE! Wonder if he would make good eatin'? LOL!

                                                                                      Chili, porch and wine sounds perfect.

                                                                                    2. I have to be out of the house from 6-8pm so I'm having a quick plate of pasta with homemade meatballs and sauce that I pulled from the freezer. My husband can have the Mexican leftovers (chicken tinga, corn torte, creamy rajas) either in a flour tortilla or on a tostada.

                                                                                      1. After and emotionally exhausting weekend (ex-wife drama and a trip to the in-laws) tonight is super simple. Grilled chicken pesto sausages from TJ's, oven fries and a green salad with cukes, peppers and tomatoes from the garden. Wine. Even though it's Monday.

                                                                                        1. With my husband out of town, I've just been cooking for my son and me, and he's been eating as only a 17 year-old athlete can eat. So tonight, I figured I'd show him and I'd make an extra portion of the chicken piccata recipe from The Black Dog Summer Cookbook. Well, he showed me, and wound up being asked to dinner by another family! Question 1 right now is how to repurpose all the left over chicken piccata. I'm thinking chicken salad, since he's taking his lunches to work. Bummer, but it was very good.

                                                                                          2 Replies
                                                                                          1. re: roxlet

                                                                                            I'm sorry, rox, but you just got inadvertently played! LOL

                                                                                            I like the idea of chicken salad, but I'm wondering if it could also be used as-is in a sub with lettuce, roasted red peppers and feta cheese?

                                                                                            1. re: LindaWhit

                                                                                              Nice idea, LW, though I'm getting more pissed by the minute since he was not able to get the train I wanted him to. He swans away in bed in the am which I take the puppy out, make coffee, make his breakfast and make his lunch, all before 7:15, so I get very grumpy when I can't get my sleep on this end.

                                                                                          2. Last night was a pretty standard chicken fricassee with a bunch of the usual suspects making an appearance: sauteed onions, thyme, garlic, tomatoes, white wine. Also a dried chile. Stirred in some fresh basil and shucked corn at the last minute to make things a little more seasonal. Served with a side of butter-finished fingerlings and arugula with a garlicky tarragon vinaigrette I've been making constantly lately.

                                                                                            1. Salmon is on the houseboat menu.

                                                                                              We made the drive from Monterey to Sausalito in a little under three hours. We walked from our dock to Le Garage for lunch: fried squash blossoms with goat cheese, a quiche for me and grilled shrimps for Deb. A French sparkling wine for starters, a decent bottle of Sancerre with the meal. I like this place.

                                                                                              We proceeded to our neighborhood grocer. Deb scored beautiful corn, red pepper, just-delivered king salmon and some other odds and ends. A California pinot noir washed things down. Our houseboat guest was happy. He contributed a moon cake for afters.

                                                                                              Car week was a hoot. We were at the RM auction when they hammered down the $25 million sale of a vintage Ferrari. Exciting stuff. Proceeds went to charity.

                                                                                               
                                                                                               
                                                                                              9 Replies
                                                                                              1. re: steve h.

                                                                                                was wondering where you'd gotten to!
                                                                                                good to see you're not starving, nor parched. i was worried. :)

                                                                                                1. re: mariacarmen

                                                                                                  I was a few quarts low when I returned yesterday but a quick fill-up at Le Garage solved that problem. ;-)

                                                                                                2. re: steve h.

                                                                                                  Nice to see you back on the thread. Dinner sounds great. We're loving mooncakes at the moment too.

                                                                                                  1. re: Frizzle

                                                                                                    What is a mooncake? I could google...

                                                                                                    1. re: steve h.

                                                                                                      Oh, too bad we couldn't plan a meet up! rjbh20 was there too. His favorite event ever! I heard all about the $25 million.

                                                                                                      1. re: roxlet

                                                                                                        We've been doing this for years. Already made reservations for next year. ;-)

                                                                                                        1. re: steve h.

                                                                                                          He's been going for years too, and he does the same with the reservations. I have zero interest and a child and a puppy to care for, so he goes it alone and also manages to set up business meetings in the area. He loves it.

                                                                                                    2. I made a very 1970's hippie dinner -straight out of Moosewood! Homemade spicy falafel with lemon tahini sauce. Wow, it was terrific, perfect for a light summer supper. Served it over a bed of lettuce with cucumbers and thin sliced shallots.

                                                                                                      It brought back memories and I forgot how tasty it was :)

                                                                                                      1 Reply
                                                                                                      1. re: sedimental

                                                                                                        I'm actually pretty sure my favorite corn salad is from Moosewood. It's a classic for a reason!

                                                                                                      2. The BF made his now-standard (and delish) crispy cumin chicken thighs, sauteed my salt-crusted potatoes briefly then tossed them with some of the early girls and topped them with mexican crema. slurp. his side salad was so purty.... a boquet of romaine leaves with leftover salsa verde, kalamatas and some goat cheese.

                                                                                                        simples. tomorrow night having dinner with two GFs, the Oldster's on Wed., and movies (Blue Jasmine - partially filmed a block from my house!) and probably popcorn on Thurs.

                                                                                                         
                                                                                                         
                                                                                                        2 Replies
                                                                                                        1. re: mariacarmen

                                                                                                          I love cumin, is the recipe more than "season chicken with cumin?" :)

                                                                                                          1. re: fldhkybnva

                                                                                                            I think its pretty much cumin, a little cinnamon, granulated garlic, s&p... pan fried... i think that's it. I'll ask later and report back if it's different.

                                                                                                        2. I'm entering day five of no cooking. The bloke forgot to bring home some sausages a workmate had made for him (they have no preservatives and had sat in the work fridge for the weekend) so we ordered in pizza last night. The poor sausages were binned.

                                                                                                          I was set to cook tonight but I've somehow injured my right shoulder. Being right handed that makes cooking fairly tough. The toddler has survived with store bought sushi tonight and we're doing my 'lazy duck pancakes'. They involve buying half a cooked duck from the Asian supermarket and using rice paper wrappers instead of pancakes. Spring onions, cucumber and hoisin are added to the rolls with the shredded duck.

                                                                                                          If there's leftover duck and my shoulder obliges I might do a claypot rice tomorrow with duck and Chinese sausage.

                                                                                                          12 Replies
                                                                                                          1. re: Frizzle

                                                                                                            Feel better. Too many injuries among the denizens of WFD!

                                                                                                            1. re: roxlet

                                                                                                              Maybe some science type person will discover that the exact blend of seasonings in Trini-Chinese chicken causes bone and ligament strength to deteriorate at warp speed.

                                                                                                              1. re: alliegator

                                                                                                                Uh-oh.... my lunch today is caviar lentils with trini chinese chicken SAUCE! matouk's scotch bonnet hot sauce and oyster sauce! that stuff is good on anything.

                                                                                                                1. re: alliegator

                                                                                                                  I'm doomed. Wait, I read that wrong. I am safe. And if that is the case lingua is in deep trouble.

                                                                                                              2. re: Frizzle

                                                                                                                My goodness, I hope the shoulder heals up quickly. It's almost like someone cast a minor but seriously annoying injury curse on us O_o

                                                                                                                1. re: Frizzle

                                                                                                                  Take care of that shoulder. The duck pancakes sound very good.

                                                                                                                  1. re: Frizzle

                                                                                                                    I hope you feel better! I hope one day my kid is ok with sushi as a wee tot, quite the hound you have on your hand. I've never spotted the cooked duck at my local H Mart, is it usually in the takeout food section of your Asian store or in the regular aisles?

                                                                                                                    1. re: fldhkybnva

                                                                                                                      Some Asian supermarkets here have a stand with roasted ducks and pork hanging up. They chop it up for you to order. I remember when they first started appearing here it was a real novelty for us to look at the rows of glistening cooked ducks as they still had their heads attached. It makes for an easy meal.

                                                                                                                      We keep the bones, dust them in corn flour and spice and deep fry them for nibbles so half a duck goes a long way here.

                                                                                                                      And thanks to all the well wishers, the shoulder has improved enough to be able to function today.

                                                                                                                      1. re: Frizzle

                                                                                                                        Nice! Sometimes a big hunk of half-half charsiu and a whack of roast pork is the basis of WFD chez elf -- we have an embarassment of riches Chinese-bbq wise here in Vancouver/Richmond, BC

                                                                                                                        1. re: Frizzle

                                                                                                                          Oh wow If I could find some char siu to buy up at the store I'd be a happy girl. Maybe I'll check the Asian stores around here this weekend.

                                                                                                                          1. re: fldhkybnva

                                                                                                                            Sorry to be ignorant but are there not standalone Chinese bbq houses in Baltimore, fldhkybnva? We are overrun with the stuff (so lucky) such that everyone who indulges has their favourite one here.

                                                                                                                            1. re: grayelf

                                                                                                                              Not that I've come across, maybe someone else in the area has.

                                                                                                                    2. I'm excited to hear about the San Francisco weather as I'm headed there today. I hope it holds! What's for dinner? All the bounty that the good bay has to offer. Looking forward to it.

                                                                                                                      1. Upcoming, a very long-standing dish at Casa Harters - macaroni cheese, with courgettes & bacon. A Delia Smith recipe from donkeys years back.
                                                                                                                        http://www.deliaonline.com/recipes/ty...

                                                                                                                        1. So it's not really soup weather, and I'm not even that big of a soup lover, but a recipe for a "tex mex" chicken and rice soup on Pinterest caught my eye the other day, and it'll use up the rest of the leftover tequila lime chicken, so that is WFD. Might add some tortilla chips with it, or maybe just a roll to soak up the broth.

                                                                                                                          Last night I ended up grilling a burger with some fries. As much as I'm enjoying all the leftover pork, I'm already getting tired of it :)

                                                                                                                          4 Replies
                                                                                                                          1. re: juliejulez

                                                                                                                            It's always soup weather for me and that soup sounds great. I don't remember the tequila lime chicken, do you have a recipe?

                                                                                                                            1. re: fldhkybnva

                                                                                                                              I didn't make it, SO's mom did over the weekend (I took 3 of the frankenchicken breasts home) but I believe this is the recipe she used: http://www.foodnetwork.com/recipes/re...

                                                                                                                              She made a double batch (lots of people to feed) and she didn't melt the cheese on top either.

                                                                                                                              1. re: juliejulez

                                                                                                                                Thanks for posting that, looks so freakin' good!!

                                                                                                                                1. re: alliegator

                                                                                                                                  It was really good. She used one of those pokey things to poke holes all over the chicken so the marinade would seep in too.

                                                                                                                          2. My husband was not impressed with leftover chicken tinga last night for dinner so I don't think I'm going to be able to suggest that he have it again tonight. (To be fair, we have had a lot of chicken lately)

                                                                                                                            I've been wanting to try the Ancho Chile Burgers with Lime Aoili in Pati's Mexican Table for awhile now. I think I'll make the mix and form the burgers and then let him grill them along with some corn for dinner. He should have more than enough time to get that ready by the time I get home at 8:15pm.

                                                                                                                            1 Reply
                                                                                                                            1. re: Njchicaa

                                                                                                                              So I got home and everything was dark and it was just the cats and the parrot. So I got myself situated, started the grill and cleaned it, put the corn on, and now it is 9:38pm and the burgers are just going on. Husband got home about 20 minutes ago.

                                                                                                                              Pretty sure we are both going to crash after eating. I am very happy that these late night practices are over. I'd much rather have them early in the morning when I am automatically up anyway due to my regular work schedule. And then I have the whole day to do whatever I want like go to the beach and cook a fancy dinner.

                                                                                                                            2. After my first day of PT for a rotator cuff tear (trying to avoid sugery!!) and since it's SD's last night at home before we move her into the dorm tomorrow, I think a night where someone else cooks and cleans up is in order! Will let SD pick, but will likely be sushi or burgers at our local burger joint.

                                                                                                                              1 Reply
                                                                                                                              1. re: iowagirl

                                                                                                                                definitely someone else's turn! you're busy healing.

                                                                                                                              2. More takeout/delivery tonight as it will be for probably another week around here.
                                                                                                                                All the talk of Thai curries above got me in the mood for Thai, so my selection from local Thai place will be green curry with chicken. Pap will go for fish cakes and veggie fried rice, mangator is likely to go for cashew chicken. Probably be a later dinner since pap is a non-driver and I have a clutch car, so we have to wait for the man. But at least there's plenty of ice cream around :)
                                                                                                                                The upside of the busted tootsie thing is that it gets me out of North Dakota this week. The in-laws have decided that this is a valid reason, yay!

                                                                                                                                22 Replies
                                                                                                                                1. re: alliegator

                                                                                                                                  Hey, another manual car driver! We're few and far inbetween.

                                                                                                                                    1. re: roxlet

                                                                                                                                      Not amongst we Europeans, we're not. Few cars here are automatic - and then usually only up-market ones.

                                                                                                                                      1. re: roxlet

                                                                                                                                        My first car was a manual... my dad had to drive it home for me! But I love driving manual.... alas I drive in traffic every day so I have an automatic (learned in Chicago that you get worn out real quick driving stick in stop and go traffic), but someday I want a "fun" weekend car with a manual :)

                                                                                                                                        1. re: juliejulez

                                                                                                                                          I learned to drive on a '37 Ford 3 on the floor. Now that we've moved out of Boston I want a stick again- really would like an old pick-up truck, not a '37, something about 50 years newer. They look so cool at the Farmers Markets.

                                                                                                                                        2. re: roxlet

                                                                                                                                          really? i had no idea.

                                                                                                                                          although, i admit we do have an automatic now - easier in this hilly city. but for 30+ years i drove a stick.

                                                                                                                                          1. re: mariacarmen

                                                                                                                                            I always look forward to my trips to the States and, particularly the opportunity to drive some enormous beast of a car with all the twiddly gadgets that we don't get on our vehicles. Chrysler 300 (?) last time - loved it. So different from my cheap & cheerful Skoda Octavia.

                                                                                                                                            Twelve days and counting..........

                                                                                                                                            1. re: Harters

                                                                                                                                              I giggled at "twiddly gadgets". My new car I got in May has a touch screen to control everything and lots of buttons. It confused me at first and I sort of wanted a more simple car, but it's kind of impossible to find these days! I will say I like the bluetooth phone hookup.

                                                                                                                                              1. re: Harters

                                                                                                                                                Americans love their twiddly gadgets.

                                                                                                                                                And if I ever get a new car, I suspect I'll have a learning curve with all the twiddly gadgets (such as julie refers to) that I don't have on my 14yo Good Ol' Girl. :-)

                                                                                                                                                1. re: LindaWhit

                                                                                                                                                  Oh, I just lurrrrved the reversing cameras and the touch screen stuff. And I always love cruise control, although I always forget that it's there.

                                                                                                                                                  1. re: Harters

                                                                                                                                                    We learned this past weekend that the reverse camera thing is super helpful if you're hooking up a trailer :) SO has one on his truck and I have on my car.

                                                                                                                                                2. re: Harters

                                                                                                                                                  Jeez, I hate those twiddly gadgets :(
                                                                                                                                                  I need to be driving the car, watching other cars, that sort of thing. The gadgets are a distraction and I largely ignore them.

                                                                                                                                                  1. re: alliegator

                                                                                                                                                    yeah, i'm somewhat of a luddite as well. i don't even like push-button windows! more things to go wrong. we've had 2 15+-year-old cars back-to-back for the last 8 years.

                                                                                                                                                  2. re: Harters

                                                                                                                                                    ha I remember when I went to university in England for a year back in college. Everyone was so shocked that I, a young broke kid, drove a Honda Civic which was considered a "family sedan". I kept telling them "it is like the smallest and cheapest car you can get in the US!"

                                                                                                                                                3. re: roxlet

                                                                                                                                                  Six-speed manual for Deb and me. Keeps you involved.

                                                                                                                                                  1. re: steve h.

                                                                                                                                                    Five speed VW boy racer car here (SO does a lot of driving for work so he gets to pick the car).

                                                                                                                                                    I've had a frozen shoulder for the past month that I'm so bored with I could scream. Second time in five years. Feh.

                                                                                                                                                    Oyster mushrooms were on special at the farmers market on Sunday so tonight will be a reprise of my favourite pork t-loin paprikash with quinoa as Mr Starch. Nice plain salad using red (!) butter lettuce from said fm.

                                                                                                                                                    Appointment with hideously expensive oven repair co. made but not till Monday, so WFD will be "things I can cook over a burner" for the next week at least.

                                                                                                                                                4. re: alliegator

                                                                                                                                                  Funny thing is, when I drive an automatic car, I feel like the car is controlling me, not the other way around. I've never owned anything but manual.

                                                                                                                                                  1. re: alliegator

                                                                                                                                                    I agree! All my cars have been manual, and both our current cars are. It took my son a while, having taken driver's ed with an automatic.

                                                                                                                                                  2. re: alliegator

                                                                                                                                                    Green curry is my favorite Thai curry. Thai spicy please and keep the beers coming.
                                                                                                                                                    I smell a rat! Did you break that toe to get out of the in laws? I am amazed at your commitment. Sorry that you are housebound. At least you have paps and chow to stave off the boredom.

                                                                                                                                                    1. re: suzigirl

                                                                                                                                                      Haha! No, not on purpose. But if it would have gotten me out of that sort of thing in the past, I'd have dug out hammer and crushed 'em one by one.
                                                                                                                                                      The downside? I was oddly curious about what dishes would be served. Like, what do the seriously frugal serve for people that have gathered from all over the country?

                                                                                                                                                      1. re: alliegator

                                                                                                                                                        Well you can always suck it up and go find out. Then you and paps can crack wise so no one can understand. I say you keep wondering and prop up your well dressed tootsie.

                                                                                                                                                    2. re: alliegator

                                                                                                                                                      Glad to hear you don't have to make the long trip to ND. Definitely an upside!

                                                                                                                                                    3. I've missed a few threads it seems due to business travel and life stuff pulling me away from my kitchen.

                                                                                                                                                      Last night I was excited to cook a "bouquet of flowers" mr bc brought home for me...zucchini flowers that is!! Word's out at his office that we love them and someone brought some in from their garden.

                                                                                                                                                      So to start, fiori di zucca fritti followed by a wonderful White Zuppa di Clams.

                                                                                                                                                      It was such a nice surprise to get those flowers and a great way to kick off the week!

                                                                                                                                                      Looking forward to catching up on your delicious dinners - on this thread at least! Who knows, with a long weekend coming up soon, you just never know, I might even get to the other ones!

                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                       
                                                                                                                                                      9 Replies
                                                                                                                                                      1. re: Breadcrumbs

                                                                                                                                                        both those dishes look wonderful, but especially those clams.

                                                                                                                                                        1. re: Breadcrumbs

                                                                                                                                                          I don't get the whole zucchini flower thing. I have a ton of them in my garden every summer. I guess you pick the male ones after they've done their job? In any case it has never seemed appealing to me.

                                                                                                                                                          The clams on the other hand..... YUM!

                                                                                                                                                          1. re: Njchicaa

                                                                                                                                                            Male or female, both work. Try 'em in a frittata with more zucchini, or in an omelette. Very delicate but distinctive flavour and texture. I've contemplated growing zukes just to get 'em but I just know I'd still be overrun with baleen whales : -)

                                                                                                                                                            1. re: grayelf

                                                                                                                                                              I agree grayelf, they do have a delicate flavour with a little earthiness as well. When I'm frying them I try to keep some of the stem attached too. The stem makes a good "handle" for picking them up and, it's own distinctive flavour...similar to that of zucchini itself but perhaps a little herbal as well.

                                                                                                                                                              Another draw is the texture of the flowers and stems. The flowers are tender and velvety and the stems have a lovely crunch. The secret to frying is not to make the batter too thick. Ideally a tempura texture. Only if the flowers have started to wilt a little will I use a slightly thicker batter.

                                                                                                                                                              I know some folks enjoy them stuffed but in my view, stuffing them detracts from their delicate flavour. Folks also serve them in pasta and salads and though I have done this, we still prefer them fried and delight in that first bite where the crispy batter shatters like glass to reveal a warm, velvety flower the delicate flavour of which is momentarily intensified as the puff of steam escaped during that first bite.

                                                                                                                                                              Pure summer bliss!

                                                                                                                                                               
                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                ooh, we had some of those for dinner last night, at a restaurant. yum.

                                                                                                                                                                1. re: Breadcrumbs

                                                                                                                                                                  I want to recommend your zuke flower post multiple times, breadcrumb. I won't refuse a stuffed flower but agree that they are best prepared simply as you describe. I wonder if restaurants stuff them so as to be able to charge a bit more (they are so perishable and fiddly, I can't imagine they are profitable).

                                                                                                                                                                  1. re: grayelf

                                                                                                                                                                    I will have to try the squash blossoms unstuffed. Usually if I run out of stuffing for blossom tempura, I reserve the unfilled flowers to use in quesadillas later, though they usually wilt before I can get to them.

                                                                                                                                                            2. re: Breadcrumbs

                                                                                                                                                              My god, I wouldn't know where to start eating with all that!

                                                                                                                                                              1. re: Breadcrumbs

                                                                                                                                                                I want that dinner, BC - looks great.

                                                                                                                                                                My roomie has an acorn squash plant going in the backyard, and I just found out I can eat it's blossoms as well. Must pick them in the early morning and stuff'n fry as you did. YUM!

                                                                                                                                                              2. Sunday was a yummy food day started by a brunch of ham, Swiss and asparagus quiche with seedless red grapes and a red oak leaf lettuce and bell pepper salad with a cucumber dill dressing.
                                                                                                                                                                Dinner was a snacky meal. Redneck hummus with black eyed peas pulled from the freezer from a couple of weeks ago. Pita chips, peppers, carrots and cucumbers to dip. Hard salami, Lebanon bologna, pepperoni slices for the meats. Bellavitano Balsamic cheese and a Gouda and Ille de France Brie. Red seedless grapes for a sweet refuge. Oh and vodka and blueberry sparkling juice to drink.
                                                                                                                                                                Last night was porterhouse and the rest of the asparagus with boiled red potatoes cooked by the bf. Tonight is a pork and pepper stir fry with TJ's soyaki teriyaki style sauce. Jasmine rice and a red and green oak leaf salad with my first ever kumato, cukes, carrots, sugar snaps and a cucumber dill dressing for me , blue cheese for the man.
                                                                                                                                                                Lots of great stuff in the dinner pots here lately at WFD.

                                                                                                                                                                4 Replies
                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                  Wow, you have been eating well! Everything sounds delicious. Bellavitano is all over town here and I have been hesitant to try a lot of their varieties. I assume you like the Balsamic?

                                                                                                                                                                  1. re: fldhkybnva

                                                                                                                                                                    As a cheese I liked its texture and flavor but i found the balsamic flavor to be an afterthought more than a key player. It was to mild for me in vinegar flavor or its sweetness but the cheese is nice and sharp

                                                                                                                                                                  2. re: suzigirl

                                                                                                                                                                    It all sounds fab, but the meats and cheeses? My eyes are rolling back in my head at the thought of that meal.

                                                                                                                                                                    1. re: alliegator

                                                                                                                                                                      I went a little nuts and me and the man are 'suffering' through what's left. I get a little nuts at the meat and cheese counter every now and then. And then it passes for months. Strange. My bf loves when the mood strikes. Besides, I just eat a bit of everything and leave the heavy lifting to the man. :-)

                                                                                                                                                                  3. Just me again for dinner tonight (my husband is winging his way home from California, and my son is teaching the father of the kids he babysits how to play poker!), so I'm having more of the chicken piccata I made last night. While I was at Costco earlier this week, I picked up a container of imported buffalo mozzarella with an eye to maybe making some pizza, but tonight I cut some up to have with the cut up chicken and delicious green market tomatoes. It was actually pretty tasty. One more chicken breast will be a chicken salad sandwich for my son tomorrow, and the other will be left in the fridge in case my husband is hungry when he gets it later tonight. I'll be happy not to have chicken tomorrow night!

                                                                                                                                                                    1. The man probably wouldn't be too thrilled if I made yet another batch of Bobby Flay's grilled caponata (we both really like it, he just doesn't like to eat the same thing too many times a week... or in a row...) so tonight the overwhelming eggplant harvest will be turned into baba ganoush and will be served with roasted cauliflower steaks seasoned with chana masala, roasted tomatoes and onions, and sauteed serranos. Cucumber "scoops" will be fashioned from bias cut cukes and the HUGE cukes I foundhiding in the vines will be turned into some kind of beverage. Possibly an aqua fresca kinda thing, possibly a cocktail. Maybe both. Lamb chops would be a tasty addition but I don't know that I feel like going to the store. My car is kinda like being an ant under a magnifying glass on a really hot day.

                                                                                                                                                                      OH! And we have our first Kentucky Wonder green beans from the garden so I'm thinking a dry fry, only minimally seasoned with teeny bit of salt.

                                                                                                                                                                      5 Replies
                                                                                                                                                                      1. re: weezieduzzit

                                                                                                                                                                        haha I just made another batch of the Grilled Caponata for my friends who are obsessed with it. My husband and I tolerate eggplant in stuff so we can't eat too much of it either. I'll happily make it for others, though, who want to take all of these tomatoes and eggplants off of my hands!

                                                                                                                                                                        1. re: weezieduzzit

                                                                                                                                                                          Could you link to the caponata recipe?

                                                                                                                                                                          1. re: roxlet

                                                                                                                                                                            Here ya go:

                                                                                                                                                                            http://www.foodnetwork.com/recipes/bo...

                                                                                                                                                                            i skip all of the sweet/carby ingredients in my portion (raisins, honey, pine nuts,) and it's still excellent. Its even better the next day. I recommend making a big batch. :)

                                                                                                                                                                            1. re: weezieduzzit

                                                                                                                                                                              This is the recipe I use: http://www.foodnetwork.com/recipes/bo...

                                                                                                                                                                              I omit the olives and raisins as I hate olives and I don't like fruit (raisins) in my food. I also used Japanese eggplant as that is what I grow in my garden.

                                                                                                                                                                              Our friends ate so much of this stuff on grilled bread that they were too full for the actual dinner. It is a great recipe. I plan to make another big batch of it tomorrow with all of the excess tomatoes and eggplant that I have in this kitchen. Everyone is clamoring to get some. It is really good, even without the raisins and olives.

                                                                                                                                                                              1. re: Njchicaa

                                                                                                                                                                                I forgot... last night I added a handful of "sundried" dehydrated tomatoes (black cherry,) and it was a GREAT addition.

                                                                                                                                                                        2. Simple dinner tonight. Burgers on the grill along with a caprese salad from our garden tomatoes.

                                                                                                                                                                          1 Reply
                                                                                                                                                                          1. re: foodieX2

                                                                                                                                                                            That sounds good. I have some corn I could boil up too......

                                                                                                                                                                          2. The shoulder had improved enough to make it back into the kitchen tonight so I did an easy meal of claypot rice using up the last of the duck meat. Rehydrated shiitake shrooms went in as well as Chinese sausage. I used basmati rice which I wouldn't normally use as I was out of all other types. I know purists would be upset but I thought the basmati was pretty good.

                                                                                                                                                                            Best of all I managed to get the crust of rice perfect - which for me is the biggest attraction of claypot rice. I love the crunchy bits. I've been tinkering with a couple of different recipes in order to get the crust and the right flavour so I'm very happy I've finally settled on a amalgamation of two recipes which seem to deliver on both.

                                                                                                                                                                            Photographic evidence of crunchy crust deliciousness below.

                                                                                                                                                                            EDIT: I've just looked at a few other recipes and I see some people use jasmine rice. Perhaps the basmati rice wasn't such an odd choice.

                                                                                                                                                                             
                                                                                                                                                                            6 Replies
                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                              I'm glad to hear that you're well enough to be back in the kitchen. Your first meal back looks great!

                                                                                                                                                                                1. re: Frizzle

                                                                                                                                                                                  Glad to see you back at it, and to read above that the shoulder is on he mend! Mmmm, crunchy bits!

                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                    I am glad that you are feeling better. The clay pot sounded good but seeing that crust just makes me drool

                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                      yummmm i love crunchy rice too, but have only had it as part of persian rice dishes....in which they're nice and buttery. i didn't know some asian-ish dishes had this as well.

                                                                                                                                                                                      1. re: mariacarmen

                                                                                                                                                                                        mc, you MUST go and have proper claypot rice somewhere in the bay area. Or better yet, come to Vancouver and I'll take you to a great place in Richmond in a food court. They do an ostrich one that is quite lovely (and crunchy).

                                                                                                                                                                                    2. Last night we had one of my favorite go-to dinners. Broiled Swordfish seasoned with Cavendar's and topped with Kerry Gold herb butter alongside sauteed spinach with chicken meatballs and Robiola cheese.

                                                                                                                                                                                      1. Takeout Thai was mighty tasty last night and all that spice cleared out the brain fog from all my sitting. And sitting.
                                                                                                                                                                                        Green curry was not a hit when passed over to pap, but this comes as no surprise. His fish cakes were fabulous, and there was plenty to share.
                                                                                                                                                                                        Mangator left behind his automatic car today for me, so I'm going to the store! Yay! I <3 you, store! And I'm going big--to the local fine food emporium. I have plenty of veg and herbs in the house, so my aim is to make it a quick trip and pick out whatever the prettiest fish laying around is, and prepare it simply. And some sort of herbed baby potatoes will be alongside.

                                                                                                                                                                                        2 Replies
                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                          What a guy! Lucky he can drive stick. Hope you find a nice fish on your trip. Careful not to over do it.

                                                                                                                                                                                          1. re: suzigirl

                                                                                                                                                                                            Yup, he's stickable. Not leaving that car the last 2 days was his way of trapping me. Clever. Haven't hit the store yet, but I'll make it quick and easy. All the good stuff in a simple fish and veggie dinner is just what the doc ordered, and mangator's favorite, as he departs for the north tomorrow. While pap and I sit and explore all the fine (or not) delivery options :)

                                                                                                                                                                                        2. I think tonight might be another house ground cheeseburger night (even though I had it 2 days ago). Stressful day here at work and comfort food is in order. Plus I'm too tired to cook much of anything.

                                                                                                                                                                                          2 Replies
                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                            Sorry you had tough day. Enjoy your comfort food.

                                                                                                                                                                                            1. re: juliejulez

                                                                                                                                                                                              Sorry for the stress filled day. Remember, extra cheese...

                                                                                                                                                                                            2. WFD? Nibbles! I split a farmshare with a friend and as I get out of work earlier than she does I usually pick up and then she swings by for a glass a wine while we split the share. I picked up a special bottle of Rose, some grissini, olives, cheese and salami which we will enjoy on my (new!) screened in porch.

                                                                                                                                                                                              5 Replies
                                                                                                                                                                                              1. re: foodieX2

                                                                                                                                                                                                I love nibbles night. I just had one the other night. It was wonderful. Cheers to the new porch

                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                  Congrats on the porch!! Those can be a godsend. Hope you enjoy many great meals out there.

                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                    thanks! It was awesome. I truly think we will live out there.

                                                                                                                                                                                                2. Tonight is a tuna sandwich, it's hot out, I had a big lunch and I have lots of freshly baked bread that is begging to be devoured.

                                                                                                                                                                                                  Today I dug a nice feed of soft shell clams that will be dinner tomorrow night, but I'm not sure what I should do with them. I was pondering frying them to go with burgers. Any suggestions?

                                                                                                                                                                                                  1 Reply
                                                                                                                                                                                                  1. re: Musie

                                                                                                                                                                                                    Tuna sandwich often is just what you need, I'm never disappointed by tuna salad.

                                                                                                                                                                                                  2. Making Creamy Pobalano Mahi Mahi (Pati's Mexican Table) and Gulf-Style White Rice (Everyday Mexican) tonight for dinner with some grilled corn on the cob. The fish is a new recipe but the rice and grilled corn I've made more times than I can count.

                                                                                                                                                                                                    Husband is working late tonight so I may wind up with mahi mahi and rice for lunch tomorrow too. Fine with me!

                                                                                                                                                                                                    1. So pepper and pork stirfry last night didn't rid me of my pepper onslaught. Tonight my bf got the choice of stuffed pepper casserole with cheese(thought he would pick the cheese) or stuffed pepper soup and ham and cheese sandwiches or salad. He picked the soup and sandwich. I will opt for the salad to go through the lettuce and veggies and that new love, kumatoes. Yum. I finished the cucumber dill dressing I made and am not sure what sounds good. I'm kinda glad I am out of the cukes dressing. That and peppers, oh the horrid burps or maybe tummy distress. I think a simple sour cream, vinegar and dill will do the trick.

                                                                                                                                                                                                      1. Good to go away, good to come home. Particularly when the latter involves a simple rotisserie chicken stuffed with herbs. Too bad I don't have the energy to make frites.

                                                                                                                                                                                                         
                                                                                                                                                                                                        1. I'm still trying to work my way through everything in the veggie bins so I can do a proper fridge cleaning. Veggie korma will use eggplants, mushrooms, onions, green beans, serranos, and whatever else I find on a bed of cauliflower "rice." Baba Ganoush with halved baby peppers and bias cut cukes for scoops.

                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                          1. re: weezieduzzit

                                                                                                                                                                                                            How does the cauliflower rice turn out? I've always been curious!

                                                                                                                                                                                                          2. I picked a friend from Singapore up today, He's staying with us for a few weeks and is another competitor in the meatball competition. He came bearing all manner of packaged sauces and pastes as a gift. Surprising they all made it through our notoriously strict border control and I can't wait to make some spicy meals with them.

                                                                                                                                                                                                            However tonight's dinner is going to be neither spicy or Asian. We stopped into the fish markets and picked up a fish to smoke. The guest had been eyeing smoked fish at the markets and said he had never tasted it. I suggested we smoke a fish ourselves and he was ecstatic. He's a hands on sort of person. So, we'll hot smoke a mullet and I'll make a quick potato salad to go with it. Some rocket (argula) from the garden will go alongside.

                                                                                                                                                                                                            We've also got a dozen Bluff oysters (the best type in NZ and they only have a short season) for snacks and I've got some tarakihi 'cooking' in lemon juice to make Island style raw fish salad later. I doubt we'll have room to eat that tonight though.

                                                                                                                                                                                                            The bloke will be raiding the fridge for whatever non-fishy items he can find and the guest is an excellent and enthusiastic cook so I will be getting him to assist in cooking if my shoulder gets too sore. Fun times!

                                                                                                                                                                                                            6 Replies
                                                                                                                                                                                                            1. re: Frizzle

                                                                                                                                                                                                              One more week, I can't wait to hear about the competition.

                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                How did they get through border control. We have a Kiwi TV programme here featuring their work (Border Patrol? or is that the Aussie one). Tough guys - always seem really thorough. Perhaps they only show their rare successes ;-)

                                                                                                                                                                                                                I love these sort of programmes. As a teenage Harters, I always wanted to become a Customs officer. But I wasnt sufficiently academically successful to get in.

                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                  10 years ago we arrived at the Auckland Airport in NZ, dazed and confused from the long flight from LA, and the first person we saw was a pretty young blonde girl with a beagle on a leash. She promptly busted an elderly Asian woman who appeared to have her lunch in her bag. Awesome. No gun toting militia types with scary dogs there!

                                                                                                                                                                                                                  1. re: Harters

                                                                                                                                                                                                                    He declared them all. They were packaged goods so that helps as does declaring them.

                                                                                                                                                                                                                    I've found declaring even things like a box of chocolates is necessary and doing it gets you through the border patrol easier.

                                                                                                                                                                                                                    1. re: Harters

                                                                                                                                                                                                                      We have that show, too. Quite fascinating.

                                                                                                                                                                                                                    2. Tonight I'm going to use up some of the leftover pork and make pork enchiladas with a green chile sauce. Should be pretty tasty and SO will like it, he likes anything with green chile on it.

                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                      1. re: juliejulez

                                                                                                                                                                                                                        Well the pork enchiladas were a no go... SO's flight came in way late so I just ended up making quesadillas.... pepper jack for me, and marinara and mozzarella for him.

                                                                                                                                                                                                                      2. It's been a crazy week. With managing our office move (126+ people!), and all the putting out fires that comes with that, I haven't really had time to cook. LindaWhit, I feel your pain ;)

                                                                                                                                                                                                                        DH has stepped up in my absence in the kitchen. Monday he made stovetop-grilled veggies (eggplant, zukes, baby potatoes, etc.) with a beef roast from Trader Joe's. Tuesday he reheated mojo criollo pulled pork from the freezer and made steamed white rice, sliced tomatoes, and a chipotle-scallion coleslaw to go alongwith. I did dishes.

                                                                                                                                                                                                                        Last night we grilled with friends. Our contribution was hot wings with blue cheese dressing and some Stiegl Grapefruit (beer cocktail) and a nice bottle of saison. Others brought marinated kale salad w/ hemp hearts, burgers (well done...sigh), hot buttered wild rice w/ lima beans and dill, chicken and veggie skewers, and sriracha chips. Chocolate cupcakes w/ PB icing for dessert.

                                                                                                                                                                                                                        Tonight I think we may do a quick saute of sliced smoked beef kielbasa, chunked potatoes, red onion, green bell pepper, and maybe a few asparagus stragglers. I also have an eggplant that needs using, but may save that til our next dinner.

                                                                                                                                                                                                                        6 Replies
                                                                                                                                                                                                                        1. re: ChristinaMason

                                                                                                                                                                                                                          Tell more about this "beef roast from Trader Joe's" please. Was it the prepared one I think I've seen, maybe it was just a marinated prepped roast, what cut was it and finally, was it any good? Making a list for our next run to Trader Joe's. :)

                                                                                                                                                                                                                          1. re: Berheenia

                                                                                                                                                                                                                            Sure! It was this one: http://www.fooducate.com/app#page=pro...

                                                                                                                                                                                                                            I thought that it was pretty good, considering it was a prepared food. Most of it was a nice pinky medium. The only thing I might suggest is coating it in coarsely ground pepper and searing in a hot pan to give it some crust. It is fairly salty already, in case you are sensitive.

                                                                                                                                                                                                                            1. re: ChristinaMason

                                                                                                                                                                                                                              Thanks- salt is a basic food group in our house so that's not a problem.

                                                                                                                                                                                                                          2. re: ChristinaMason

                                                                                                                                                                                                                            Oh lord. 126 people to my 24. No, I feel YOUR pain, Christina! Yowza! But I'm sure you managed it with great aplomb, thanks to your DH helping you out in the kitchen. :-)

                                                                                                                                                                                                                            1. re: LindaWhit

                                                                                                                                                                                                                              Yes, thank goodness for that (him).

                                                                                                                                                                                                                              p.s. Iam so ready for one of your vodka lemonades!

                                                                                                                                                                                                                          3. Tonight will be pappa al pomodoro. One of my favorite tomato summer soups!

                                                                                                                                                                                                                            1. Unless I get home and crash, I will be making:

                                                                                                                                                                                                                              Chicken tikka masala
                                                                                                                                                                                                                              Stir-fried cabbage with turmeric
                                                                                                                                                                                                                              Stir-fried carrots with coriander and sesame seeds
                                                                                                                                                                                                                              Rice

                                                                                                                                                                                                                              12 Replies
                                                                                                                                                                                                                              1. re: Kontxesi

                                                                                                                                                                                                                                Yum! Do you have a favorite tikka recipe?

                                                                                                                                                                                                                                1. re: fldhkybnva

                                                                                                                                                                                                                                  No, this will actually be my first time making it. I'm using this recipe:

                                                                                                                                                                                                                                  http://www.food.com/recipe/chicken-ti...

                                                                                                                                                                                                                                  1. re: Kontxesi

                                                                                                                                                                                                                                    Great, I'll be interested to hear how it turns out.

                                                                                                                                                                                                                                    1. re: fldhkybnva

                                                                                                                                                                                                                                      Report: It turned out okay. I realized I was out of tomato paste after I'd started, so I had to use... ketchup. :-\ And my cream had gone on me, but otherwise made as directed.

                                                                                                                                                                                                                                      It was okay. Wasn't really anything like what I've had in restaurants. Was a lot of tomato for my tastes.

                                                                                                                                                                                                                                      The chicken itself, though, was fabulous. I think it will be my go-to chicken prep going forward.

                                                                                                                                                                                                                                    2. re: Kontxesi

                                                                                                                                                                                                                                      I've made this one back during DOTM and it was delicious!

                                                                                                                                                                                                                                    3. re: fldhkybnva

                                                                                                                                                                                                                                      CTM was the dish of the month recently. Lots of helpful tips on that thread.
                                                                                                                                                                                                                                      http://chowhound.chow.com/topics/892343

                                                                                                                                                                                                                                      1. re: JungMann

                                                                                                                                                                                                                                        Yea, I did browse there, thanks for the link though. I have a friend who loves Tikka but rarely eats it because she's on some sort of diet which doesn't allow such deliciousness. I'm looking for a good way to lower the calories, but I feel like the cream is essential to the dish.

                                                                                                                                                                                                                                        1. re: fldhkybnva

                                                                                                                                                                                                                                          You could try using full fat greek yogurt instead of the cream. I haven't done it in tikka masala but I've done it in other dishes with good results. Just don't use low/no fat.

                                                                                                                                                                                                                                          In that recipe listed above from food.com, 2/3 of a cup of cream sounds like a lot, but once it's divided up between 4-6 servings, it's really not much at all. I know I was surprised at how low calorie it ended up being. When I made it, I halved it, and had it as 4 servings and it was only 350 calories (not counting rice), and they weren't super small servings either.

                                                                                                                                                                                                                                          1. re: juliejulez

                                                                                                                                                                                                                                            Yeah, I'm on Weight Watchers, but I'm not expecting this too be too bad.

                                                                                                                                                                                                                                            Unless it's super delicious and I eat half of it in one sitting, of course....

                                                                                                                                                                                                                                          2. re: fldhkybnva

                                                                                                                                                                                                                                            The best ingredient I've found to recreate the silky texture of cream in a reduced fat sauce is xanthan gum. I use it to make low carb/low fat ice cream as well as low fat iced coffee. Just a little bit gives a mouth-coating body to a liquid.

                                                                                                                                                                                                                                            1. re: fldhkybnva

                                                                                                                                                                                                                                              Skinnytaste has a lower calorie tikka masala that looks good, but I haven't tried it yet. http://www.skinnytaste.com/2011/06/sk...

                                                                                                                                                                                                                                            2. re: JungMann

                                                                                                                                                                                                                                              Actually, I think I added this recipe to Pepperplate that month, but never got around to making it! I bought the ingredients at one point, but then we had a snowstorm that knocked out our power for five days. :/

                                                                                                                                                                                                                                        2. Pulled out some pulled pork from the freezer that will be touched up with some additional BBQ sauce. Baked beans will be alongside, as well as a corn salad with diced red bell pepper, diced cherry tomatoes, and slices of scallion tossed with a dressing of champagne vinegar, olive oil, honey, salt, pepper and mustard.

                                                                                                                                                                                                                                          There WILL be wine tonight. I'm 4 work days from a 7-day vacation. Day/overnight trips only, but the time will be mine. ALL MINE! LOL

                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                          1. re: LindaWhit

                                                                                                                                                                                                                                            Count down to vaca, LW. Nice!!!!

                                                                                                                                                                                                                                            I am one work day away from my vacation! Heading to the Vineyard! Woot! And even better- we don't have to board the dogs, which always breaks my heart. A good friend is moving in for the week to house sit and dog watch. I think our pool and new porch was the clincher.

                                                                                                                                                                                                                                            We will have access to a community kitchen and out door grill area so I am looking forward to cooking some great vacation meals. Of course my CI pans and good knives will be joining me. Bringing some of our cow with us too but plan to take advantage or my seafood connections on island for many meals.

                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                              ENJOY the Vineyard and enjoy the community kitchen. Great way to make new friends, especially with Cowie coming along. Can't go wrong with surf and turf. :-)

                                                                                                                                                                                                                                            2. re: LindaWhit

                                                                                                                                                                                                                                              Yum yum to dinner. And whoopy to the vacation countdown. You deserve it after the move.

                                                                                                                                                                                                                                              1. re: LindaWhit

                                                                                                                                                                                                                                                Yum! The corn salad sounds great. I never think to use corn that way. Enjoy your meal and the wine.

                                                                                                                                                                                                                                                1. re: Njchicaa

                                                                                                                                                                                                                                                  This was an ear of CSA corn I had gotten on Monday evening, and this was the perfect way to use it. Cut off the cob, the kernels left raw, mixed with the scallions, a couple of medium cherry tomatoes that were seeded and finely chopped and a bit of red bell pepper. I changed up the dressing and added a bit of mayo to thicken it up. A perfect one-serving amount!

                                                                                                                                                                                                                                              2. There's brown gloop meat sauce to have with pasta. Followed by strawberries, raspberries & ice cream

                                                                                                                                                                                                                                                1. As I got ready yesterday to hit the store, my foot grew quite sore and started to swell again. So just hit the Safeway deli for some of their crab and roasted red pepper bisque and a baguette. That and a quick sautee of mixed veggies was WFD. Soup and bread is my favorite comfort meal, and while usually pretty cheery, I was feeling pretty down and frustrated. So much so that mangator even did a little cleaning for me before he left on his trip.
                                                                                                                                                                                                                                                  Pizza tonight from a local wine bar, I usually like to go for the prosciutto and arugula. My wonderful neighbor is meeting a few people there for happy hour, and though I don't feel up to going, she's happy to bring some food back :)

                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                    nothing better than good friends to help out in a pinch. Hope the foot feel better soon

                                                                                                                                                                                                                                                    1. re: foodieX2

                                                                                                                                                                                                                                                      Thank you both! I'm awaiting my pizza now :)
                                                                                                                                                                                                                                                      I would like "soon" to be the word, but because the fracture was slightly below the actual toe, I've been advised that soon may not be the case. We rebooked the Portugal trip for October, which bummed me out, but so it goes.
                                                                                                                                                                                                                                                      It does mean, however, that I need to place an order for Smoke and Pickles!

                                                                                                                                                                                                                                                      1. re: alliegator

                                                                                                                                                                                                                                                        aw, sorry you had to reschedule your trip, but you wanna be completely ambulatory and pain-free. it'll be here before you know it.

                                                                                                                                                                                                                                                        1. re: mariacarmen

                                                                                                                                                                                                                                                          Thanks, the weather will still be great, and I can learn more about what I'll be eating with the extra time.
                                                                                                                                                                                                                                                          Somebody older and wiser tipped me off to the fact that he didn't want to be standing around waiting on me, haha!

                                                                                                                                                                                                                                                    2. re: alliegator

                                                                                                                                                                                                                                                      What a nice neighbor. And sweet mangator for pitching in when his girl is down.

                                                                                                                                                                                                                                                    3. Farm share FINALLY had good slicing tomatoes. The cold nights have delayed the ripening process. So WFD is another caprese salad along with pasta with a meat sauce. I have sauce in the freezer and the boy has been craving pasta since we have it so infrequently in the summer. A loaf of good bread and some red wine to round it all out.

                                                                                                                                                                                                                                                      10 Replies
                                                                                                                                                                                                                                                      1. re: foodieX2

                                                                                                                                                                                                                                                        That sounds like a lovely dinner. love caprese salad!

                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                            the dog ate the caprese salad. Literally. Labs will eat anything! Dalm dog. The rest of the dinner was good though….

                                                                                                                                                                                                                                                            1. re: foodieX2

                                                                                                                                                                                                                                                              !!! Large amounts of tomatoes no bueno !!! Was there any green left in them at all? That's the bad part for them.

                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                The dog that is. But labbies process things well.

                                                                                                                                                                                                                                                                1. re: alliegator

                                                                                                                                                                                                                                                                  No green thankfully and we watched him closely because of the night shade factor. He is fine today though. Cast iron stomache that one!!!

                                                                                                                                                                                                                                                                  1. re: foodieX2

                                                                                                                                                                                                                                                                    Glad he's alright. My labby in heaven would eat anything. Anything. So I know that feeling.

                                                                                                                                                                                                                                                                  2. re: alliegator

                                                                                                                                                                                                                                                                    One of our labs once at two boxes of carpet tacks...the vet said "eh, she's a lab. She'll be fine" and she was. She also ate a gross of antler buttons once. Awesome dogs :)

                                                                                                                                                                                                                                                                2. re: foodieX2

                                                                                                                                                                                                                                                                  So does that mean he didn't like the pasta with meat sauce?

                                                                                                                                                                                                                                                                  1. re: Berheenia

                                                                                                                                                                                                                                                                    LOL! That was on the back of the stove, thanks goodness otherwise I am sure I would have had a very full dog with third degree burns!

                                                                                                                                                                                                                                                            2. Making a huge ribeye steak for the 2 of us to share. I have it sitting in a mixture of olive oil, chopped garlic, fresh rosemary, salt and pepper at the moment. I will also throw some corn on the cob on the grill. I'll probably saute some zucchini and onions together too. I can't believe my zucchini plants are still going.

                                                                                                                                                                                                                                                              1. I picked a bunch of small/ medium poblanos because the plants are so loaded the branches look like they're going to break and they just aren't getting big. Hopefully the plants can use their energy more efficiently to make larger peppers now so I can finally make some more chilli relleno!

                                                                                                                                                                                                                                                                In the mean time, these smaller peppers will be split and stuffed with a mixture of sauteed onions, garlic, riced cauliflower, assorted spices and raw ground turkey and sausage and then baked. I'm still undecided about a sauce... probably not so the peppers char a little bit, I like that. I made creamed spinach and fenugreek earlier to save them from wilting and going bad before being used. Not sure they'll make a good side for the peppers but it might just happen anyhow since I'm still trying to get the fridge empty for a major cleaning before this weekend's grocery shopping.

                                                                                                                                                                                                                                                                There is also a fresh batch of chicken stock to be strained and jarred tonight. Yum.

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                1. re: weezieduzzit

                                                                                                                                                                                                                                                                  I just made the most amazing creamy poblano sauce a couple of nights ago from Pati's Mexican Table. Google search it and see if you can find it. (I think the recipe is for mahi mahi) OMG that sauce was so good that I put it on top of scrambled eggs for breakfast and then on a cheese quesadilla the next day to use it all up. I will never have poblanos going bad in my fridge again!

                                                                                                                                                                                                                                                                  1. re: Njchicaa

                                                                                                                                                                                                                                                                    OOhhhhh..... really? I just got back from the store with mahi mahi for dinner. Seriously.

                                                                                                                                                                                                                                                                2. Steak au poive was on the houseboat menu tonight. The tenderloin was topped with a mushroom sauce, white corn/red pepper combo on the side. A J•Davies Cabernet Sauvignon washed it all down.

                                                                                                                                                                                                                                                                  Deb and I drove up the coast highway this morning. Lunch was cheeseburgers and fries at Pine Cone Diner in Pt. Reyes Station. I love this quirky place. We hit Nick's Cove (Tomales Bay) on the way back from Bodega Bay for vodka gimlets and BBQ oysters. We were back home in plenty of time to sit on the aft deck and watch the sun go down. Iggy, the dock cat, joined us for drinks and scratches.

                                                                                                                                                                                                                                                                   
                                                                                                                                                                                                                                                                  5 Replies
                                                                                                                                                                                                                                                                  1. re: steve h.

                                                                                                                                                                                                                                                                    You sound like you are having the best time. Keep the houseboat updates coming please.

                                                                                                                                                                                                                                                                    1. re: Frizzle

                                                                                                                                                                                                                                                                      Thank you. It's proving to be an excellent adventure.

                                                                                                                                                                                                                                                                    2. re: steve h.

                                                                                                                                                                                                                                                                      Ahh, I remember driving out to Bodega Bay way back in 1978 (from Santa Rosa, where my aunt lived at the time), and drove into the most amazing fog bank ever.

                                                                                                                                                                                                                                                                      And then went up the Coast Highway until it turned inland to the Drive-Thru Tree Park (the original one - I think they have another one now?), and further north into the Humboldt Redwoods State Park, before the Pinto my aunt rented for me decided it was too freakin' hot to be driving so far inland! LOL

                                                                                                                                                                                                                                                                      Your vacation sounds wonderful!

                                                                                                                                                                                                                                                                      1. re: LindaWhit

                                                                                                                                                                                                                                                                        Thanks.

                                                                                                                                                                                                                                                                        The Pacific Coast Highway is spectacular: narrow lanes; ridiculous switchbacks; awesome views of the mountains, canyons and ocean. It doesn't get much better than this.

                                                                                                                                                                                                                                                                        Racing resumes today. The Kiwis have a commanding lead over the Italians. Frizzle must be smiling.

                                                                                                                                                                                                                                                                      2. Cod & chorizo.

                                                                                                                                                                                                                                                                        Chunks of chorizo are fried until starting to go crisp. They then go in the processor and get blitzed for a bit . Breadcrumbs, chopped almonds, lemon zest, seasoning and olive oil go in and it gets blitzed further until it's a fine- ish crumb. This goes on top of the cod fillets and it's then baked.

                                                                                                                                                                                                                                                                        Alongside, a lemon aioli, new potatoes and some, as yet undecided, veg.

                                                                                                                                                                                                                                                                        Buen provecho. Or bon profit, as we say in this house.

                                                                                                                                                                                                                                                                        3 Replies
                                                                                                                                                                                                                                                                        1. re: Harters

                                                                                                                                                                                                                                                                          I don't usually buy cod but this recipe might give me a reason to :)

                                                                                                                                                                                                                                                                          1. re: Harters

                                                                                                                                                                                                                                                                            That sounds like a perfect meal to me.

                                                                                                                                                                                                                                                                            1. re: Harters

                                                                                                                                                                                                                                                                              oh my. do you have a link to a recipe for this? that sounds completely divine. i'm drooling here at the office.

                                                                                                                                                                                                                                                                            2. I went to bed at the witching hour last night but the bloke and the guest stayed up till 4am trading stories over a bottle of tequila of questionable quality.

                                                                                                                                                                                                                                                                              As a result they were both feeling delicate tonight so it was a vegetarian meal for them. Cauliflower and feta gratin and a silverbeet/chard dish was all they were prepared to face. I soldiered on and ate the remaining oysters and what was left of the Island raw fish salad. It's a hard life.

                                                                                                                                                                                                                                                                              The guest spent the night trying to trash talk us regarding the meatball competition and I spent the night countering the trash talking with offers
                                                                                                                                                                                                                                                                              of shots of tequila. I'm looking forward to tasting his entry. If it doesn't win it should at least pick up a spot prize for killing the widest range of animals. His concoction includes lamb, beef and pork mince, smoked oysters and anchovy paste with beef bone marrow playing a role in adding a richness to his meatballs. I'm a bit bewildered by his ingredient list.

                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                              1. re: Frizzle

                                                                                                                                                                                                                                                                                I'm also confused by the guest's ingredients.

                                                                                                                                                                                                                                                                                I see beef, enriched with the anchovy and marrow. And oysters traditionally went into a beef pie, so I see how that might be going. But I'm lost with the inclusion of the pork & lamb.

                                                                                                                                                                                                                                                                                1. re: Harters

                                                                                                                                                                                                                                                                                  I can see the pork adding to moisture as pork mince tends to have more fat. Although why he would need the bone marrow too is another question and the pork would dilute the beefiness of his meatball. The lamb is what completely throws me. I can't imagine how that works at all.

                                                                                                                                                                                                                                                                                  At the same time it's fascinating seeing how people of different cultures will approach ingredients that are not traditional to them in interesting ways (the guest is Malaysian Chinese). I'll try and report back on my impression of his meatballs tomorrow.

                                                                                                                                                                                                                                                                                  1. re: Frizzle

                                                                                                                                                                                                                                                                                    I can't wait to hear about the competition, Frizzle. You DO get to try all the entries, correct?

                                                                                                                                                                                                                                                                                2. re: Frizzle

                                                                                                                                                                                                                                                                                  Frizzle - I am a bit late to the party; bu that combo can't bring anything but pain. TOOOOO much involved there. Range, not taste!

                                                                                                                                                                                                                                                                                  Can't wait to catch up on how it went.

                                                                                                                                                                                                                                                                                  Oh, how I know about the 4am hours the last 4 days....... (destination wedding for moi - ouch, and yeah!)

                                                                                                                                                                                                                                                                                3. I cooked!

                                                                                                                                                                                                                                                                                  Decided to forgo the kielbasa and 'taters for a Thai panang curry. I sauteed onion, shallot, scallions, ginger, and minced lemongrass in coconut oil, added two Tbsp. of Mae Ploy panang curry paste and a can of coconut milk and let simmer. I cubed an eggplant, tossed it in melted coconut oil, shallot salt, pepper, and soy sauce and broiled until brown and tender, then added it to the curry along with a cubed green bell pepper and a poblano pepper that needed using. Toward the end I threw in a small handful of asparagus cut on the bias and about 3/4 c. pinapple chunks, a splash of fish sauce, and some Thai basil chiffonade.

                                                                                                                                                                                                                                                                                  Served up with steamed jasmine rice and lime wedges, it was fragrant, creamy, spicy, sweet, and delicious. And I love emptying the crisper drawer.

                                                                                                                                                                                                                                                                                  2 Replies
                                                                                                                                                                                                                                                                                  1. re: ChristinaMason

                                                                                                                                                                                                                                                                                    So much curry, so little time! Your dish sounds great!

                                                                                                                                                                                                                                                                                  2. After moving SD into her dorm room on Wednesday, I rewarded myself with a leisurely trip to the farmer's market. I picked up poblanos, bell peppers, sweet corn, and tomatoes. The tomatoes and bell pepper (orange) went on a homemade pesto pizza on Wednesday and the poblanos and corn went into burritos with chicken last night. I love the farmer's market!

                                                                                                                                                                                                                                                                                    Tonight we are heading out of town (again!) so it will be whatever we find close to our hotel in St. Louis. And wine.

                                                                                                                                                                                                                                                                                    Happy weekend, everyone!!

                                                                                                                                                                                                                                                                                    1. Kick of to vacation! Woot!

                                                                                                                                                                                                                                                                                      My niece is heading off to the "real world" as she starts her first job out of college. So as a bon voyage she, SIL and my bestie are coming over for cocktails and take out Thai food.

                                                                                                                                                                                                                                                                                      The packing can wait until tomorrow then Sunday early we are off.

                                                                                                                                                                                                                                                                                      1. Pap and I enjoyed our pizza din-din last night with copious amounts of beer.
                                                                                                                                                                                                                                                                                        But tonight, decent nutrition is needed. I returned to the doctor and my footy was hard casted, so I am free to peg-leg about in moderation. The fish dinner that never came about several nights ago will be had tonight. I plan a short store trip, and hope to find some nice firm white fish filets that I can broil and top with a lemony crabmeat sauce. Kale salad on the side and a pomegranate granita for desert.

                                                                                                                                                                                                                                                                                        8 Replies
                                                                                                                                                                                                                                                                                        1. re: alliegator

                                                                                                                                                                                                                                                                                          Good to hear you are back on your feet for limited times at least. Dinner sounds great.

                                                                                                                                                                                                                                                                                          1. re: alliegator

                                                                                                                                                                                                                                                                                            I'm glad you can thump around the kitchen and elsewhere, but sorry to hear about the hard cast - other than it allows you to thump around. :-)

                                                                                                                                                                                                                                                                                            1. re: alliegator

                                                                                                                                                                                                                                                                                              Thanks ladies! I was extremely reluctant to hard cast at first, but being able to hop up and do as I wish within reason is worth it!
                                                                                                                                                                                                                                                                                              Now, back to the kitchen, where I belong :)

                                                                                                                                                                                                                                                                                              1. re: alliegator

                                                                                                                                                                                                                                                                                                Glad you are up and hopping about. What is going in that kale salad?

                                                                                                                                                                                                                                                                                                1. re: suzigirl

                                                                                                                                                                                                                                                                                                  Thx :) just a bit of oil, s&p, lemon zest and sunflower seeds.
                                                                                                                                                                                                                                                                                                  It's one of my keep it simple, stupid salads.

                                                                                                                                                                                                                                                                                              2. re: alliegator

                                                                                                                                                                                                                                                                                                glad to hear you went to the docs and as bad as it seems a hard cast will mean you can least get around somewhat.

                                                                                                                                                                                                                                                                                                Enjoy dinner!

                                                                                                                                                                                                                                                                                                1. re: foodieX2

                                                                                                                                                                                                                                                                                                  Thank you, and I will enjoy. I was told to return if the pain didn't subside, and it didn't. Following directions like a big girl!
                                                                                                                                                                                                                                                                                                  I got some lovely sole filets and nice looking crab meat--cooking to start soon :D

                                                                                                                                                                                                                                                                                                  1. re: alliegator

                                                                                                                                                                                                                                                                                                    looks like you're on your way to a foot-stompin' time in Portugal!

                                                                                                                                                                                                                                                                                              3. Too tired to go out with friends, or even make a drink for myself at home, despite it being Friday evening.

                                                                                                                                                                                                                                                                                                I wasn't hungry, due to a later-than-usual lunchtime (due to issues at work that required attention prior to the Friday lunch delivery). But I knew if I didn't eat something, I'd be starving by 10-11pm. So dinner wasn't as simple as pouring milk over cereal (although that was an option) and shoveling it into my maw. But it was simple.

                                                                                                                                                                                                                                                                                                The easiest cooked dinner ever - cream cheese-scrambled eggs and toast. Done and done. And probably an early bedtime.

                                                                                                                                                                                                                                                                                                I'm just a barrel of excitement for a Friday night, aren't I? :-/

                                                                                                                                                                                                                                                                                                3 Replies
                                                                                                                                                                                                                                                                                                1. re: LindaWhit

                                                                                                                                                                                                                                                                                                  Cream cheese and eggs are a regular around here when my tummy is fitful. Thanks for that. I never would have put the two together but the marriage is perfect.
                                                                                                                                                                                                                                                                                                  Hope you have a nice easy weekend. I, however am taking a page from your Playbook and having the sparkling blood orange juice and vodka with my dinner which I will post shortly.forgive me if i have a similar post. My cat stepped on my tablet and i am not sure what the damage was.

                                                                                                                                                                                                                                                                                                  1. re: LindaWhit

                                                                                                                                                                                                                                                                                                    Sometimes, a drink at home and a simple bit to eat will lead to great sleep. I believe that "resets" a person for the next day. Hope you have a great weekend!

                                                                                                                                                                                                                                                                                                    1. re: LindaWhit

                                                                                                                                                                                                                                                                                                      It was breakfast for dinner chez 'elf tonight too. The SO did a couple of his famous feta and spinach omelettes, and we steamed two cobs of Chilliwack corn to go with. Local blueberries with (purpose melted) vanilla ice cream on top. Simples.

                                                                                                                                                                                                                                                                                                    2. Most of today totally sucked as the dog that I was watching here at the house bolted out the door at 6:45am as I was about to leave for practice. He was found at 2pm by his owners who came home from their vacation.

                                                                                                                                                                                                                                                                                                      I then took a 2 hour nap and a 1 hour bath. I know. Ridiculous day.

                                                                                                                                                                                                                                                                                                      I decided to make grilled pizza as I haven't done it in ages. There is a White Argentine Grilled Pizza recipe that I've been eyeing up in the Barbecue Addiction cookbook for ages so that's what I'm going to make.

                                                                                                                                                                                                                                                                                                      In the mean time I've also been making a huge batch of caponata to use up all of these eggplants and tomatoes. I hate eating eggplant and plain tomatoes. Why do I keep growing these things?

                                                                                                                                                                                                                                                                                                      The most disturbing part of the day was when my husband got home and asked what was for dinner. I told him grilled pizza and he said "good. I hope hoping for something good for dinner." Ummmmm...... whaaaaaaaaaat? What the heck do you think about all of the homemade meals I've been making you day in and day out for the past FOREVER?!?!?! I didn't say that, though. I just think his part of the pizza is going to get extra red pepper flakes.

                                                                                                                                                                                                                                                                                                      2 Replies
                                                                                                                                                                                                                                                                                                      1. re: Njchicaa

                                                                                                                                                                                                                                                                                                        heh-heh... sometimes they know just the right thing to say, don't they??

                                                                                                                                                                                                                                                                                                        1. re: Njchicaa

                                                                                                                                                                                                                                                                                                          Send him to a sensitivity training class One that serves frozen pizza for break..

                                                                                                                                                                                                                                                                                                        2. By myself tonight for dinner. A friend brought me some fresh picked chicken of the woods mushrooms. If you have never had them before, they are orange with the taste and texture of chicken!

                                                                                                                                                                                                                                                                                                          I made a fabulously healthy and tasty dinner around them with crunchy kelp noodles (my new delish discovery) shallots, baby bok choy, fermented black beans and sriracha.

                                                                                                                                                                                                                                                                                                          Since I am so pumped full of antioxidants...I suppose I should skip the alcoholic beverage.....

                                                                                                                                                                                                                                                                                                          ..... or not :)

                                                                                                                                                                                                                                                                                                          1. another Kofte dinner by the BF, with a sriracha drizzle, cucumber/zatar and tomato/kalamata salads on the side. and most bestest of all - punis!

                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                             
                                                                                                                                                                                                                                                                                                            5 Replies
                                                                                                                                                                                                                                                                                                                1. re: mariacarmen

                                                                                                                                                                                                                                                                                                                  Did you poke the puris when they got to the table? That was my favorite to do as a kid. I'm not sure I've outgrown it. Well done!